Old Fashion Fruitcake
A rich, moist fruitcake packed with nuts, dried fruits, and coconut, perfect for festive occasions or cozy gatherings with deep, sweet flavors.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, mix brown sugar, butter, eggs, and flour together.
- Add chopped pecans, walnuts, mixed fruit, light raisins, chopped almonds, shredded coconut, pineapple pieces, and red and light raisins to the mixture.
- Combine all ingredients thoroughly.
- Pour the batter into a greased baking pan.
- Bake for approximately 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Tips & Substitutions
To enhance the flavor of your fruitcake, consider soaking the dried fruits in rum or orange juice overnight before adding them to the batter. For a nut-free version, you can substitute the nuts with sunflower seeds. If you prefer a denser cake, reduce the flour to 1 1/2 cups. Ensure all ingredients are at room temperature for better mixing.
Serving Suggestions
Serve slices of the fruitcake plain or with a dollop of whipped cream for added richness. It pairs beautifully with a cup of tea or coffee, making it a delightful afternoon snack. For a festive touch, consider drizzling it with a light glaze or serving it alongside a slice of Pecan Pie(1 Pie Crust) for a classic dessert combo.
Storage & Reheating
Store leftover fruitcake in an airtight container at room temperature for up to two weeks. For longer storage, wrap it tightly in plastic wrap and then aluminum foil and freeze for up to three months. To reheat, thaw it overnight in the refrigerator and warm it in a preheated oven at 300°F (150°C) for about 15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashion Fruitcake contains roughly 2383 calories, with 31g protein, 263g carbohydrates, and 147g fat. It is an excellent source of dietary fiber (72% of the Daily Value), protein (62% of the Daily Value), and iron (54% of the Daily Value), and a good source of vitamin C. It also contributes 20g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh fruits instead of dried fruits in the fruitcake?
It's best to stick with dried fruits for this recipe, as fresh fruits contain too much moisture and can affect the cake's texture and baking time. However, you can experiment with different dried fruits based on your preference.
How can I make this fruitcake vegan?
To make a vegan version of this fruitcake, substitute the eggs with flaxseed meal (1 tablespoon flaxseed mixed with 2.5 tablespoons water per egg) and use a vegan butter alternative. Additionally, ensure that the mixed fruits and other ingredients are free from animal products.
What can I do if my fruitcake is too dry?
If your fruitcake turns out dry, you can brush it with a simple syrup made from equal parts sugar and water. Another option is to serve it with a warm sauce or cream to add moisture and enhance the flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).